A perfect Victoria sponge cake from Brockhampton
Puddings and cakes
- Serves: 8
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- 175g/6oz unsalted butter at room temperature, plus extra for greasing
- 175g/6oz golden caster sugar
- 3 medium eggs
- 175g/6oz self-raising flour, sifted
- 3-4 tbsp of jam
- 250ml of double cream, whipped
- A little icing sugar to dust
1. Preheat the oven to 190C (170C for fan oven) gas mark 6.
2. Grease two 18cm (7in) sandwich tins and base-line with greaseproof paper.
3. Cut the butter into small cubes and put in a large bowl with the caster sugar. Using a hand-held electric whisk, beat together until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition and adding a spoonful of flour to the mixture if it looks as if it’s about to curdle. Using a large metal spoon, fold in the remaining flour.
5. Divide the mixture evenly between the prepared tins and level the surface with a palette knife. Bake in the centre of the oven for 20-25 minutes until the cakes are well risen and spring back when lightly pressed in the centre.
6. Loosen the edges with a palette knife and leave in the tins for 5 minutes. Turn out, remove the lining paper and leave to cool on a wire rack.
7. Once cool, spread 3-4 tablespoons of jam over one cake, followed by a layer of whipped cream. Leave a ½ inch boarder at the edge of the cake as the cream will spread when sandwiched together.
8. For a decadent finish layer some sliced strawberries to the sandwich filling.
9. Finally, sandwich the two cakes together and dust with icing sugar before serving.